Tex-Mex Beef Tacos to Cheesy Sweet Potato Beef Bowl

While the sweet potato is roasting, finely chop the brown onion. Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list).

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes. Add the onion and capsicum and cook, stirring, until softened, 3-4 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the diced tomatoes (see ingredients list), the salt and water and cook, stirring, until well combined, 1-2 minutes. Season to taste with salt and pepper.

While the mince is cooking, finely chop the tomato. Roughly chop the coriander. Place the tomato and 1/2 the coriander in a small bowl. Drizzle with olive oil, season to taste with salt and pepper and toss to combine. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Set aside two portions (about 1 cup) of the Mexican beef for your lunch, then take everything to the table. Top your tortillas with the cos lettuce and Mexican beef. Add a dollop of Greek yoghurt (reserve two packets for your lunch). Sprinkle with a little shredded Cheddar cheese (we will use most of it for lunch!) and finish with the tomato salsa.